Recipe

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I forgot to mention make flat thin ovals and then dip in egg and coat with breadcrumbs you can even make any other shapes.
Try this recipe and post your pictures.
Tag me on instagram as #explorewithmafaza and i will retweet 🙂

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Eggless Cake

image

Ingredients
1/2 cup whole meal flour
1/2 cup sugar
1/3 cup sunflower oil
1/3 cup water
2 pinches baking soda
1/2 tsp baking powder
1/2 tsp vanilla essence
Method
1. Add the flour, sugar, baking powder, baking soda in a deep bowl and mix
2. Make 3 wells in the dry mixture
3. Pour the vanilla, oil and water into the 3 wells
4. Mix the entire ingredients using a fork
5. Divide batter into 7 baking cups line with baking parchment or cases
6. Bake for 30 minutes at 180 degrees in a pre heated oven.
Cool completely before serving

You can add bit of flavour by topping the cake batter with some orange zest or a spoon of dulche de leche or a few tablespoons of cocoa so that you can have a chocolate flavour.
I added a few chocolate chips too to make it a variety.

When you cook your the master

So your with your ingredients

I can believe that I have started baking eggless and butterless oh it means dairy free 🙂

Avocado dips and tips

YOU HAVE TO TRY IT FOR YOU TO LIKE IT.

This is what i always heard my hubs say whenever i showed a sign of hate to new food.

Starting from shushi and now ending in avocado I’ve started to like them very much. I know anyone who is not open to try new things will never think of having avocado in the sandwiches.

But trust me i was one of you and now I’ve changed.  Yes i have started to  like avocados as a substitute for butter. I used to avoid drinking avocado juices when there was a bit less sugar and now am having them with my bread over a slice of turkey and italian dressing. It is now old school to think that avocados are for juices and smoothies. Nowadays restaurants serve avocados with poached eggs and toast for breakfast. I am yet to try it. Till then here is a bit about my avocado sandwich and butter.

In My Kitchen : A photo story

For a long time I've wanted to make something in pastel colors and i tried a cheesecake which did not look very pretty long time ago. This month i decided to make some popsicles in pastel color and searched for many recipes.  All had some condensed milk or too much sugar so i decided to cut down the sugar and make it low in sugar with saffron as a flavour. I guess saffron was not sufficient enough i didn't get the flavour and it was very balnd amidst it's cute colorful looks. So check out my next photo on what i did with these cute popsicles.

For a long time I’ve wanted to make something in pastel colors and i tried a cheesecake which did not look very pretty long time ago. This month i decided to make some popsicles in pastel color and searched for many recipes. All had some condensed milk or too much sugar so i decided to cut down the sugar and make it low in sugar with saffron as a flavour. I guess saffron was not sufficient enough i didn’t get the flavour and it was very balnd amidst it’s cute colorful looks.
So check out my next photo on what i did with these cute popsicles. Yes experimenting is not an easy task as things can go wrong but still i ended up with an edible item 🙂

I popped the popsicle in a glass and poured some rose sherbet syrup and half a cup water and let it stand on my pantry for an hour. So my sherbet was ready it was sweet and delicious.

I popped the popsicle in a glass and poured some rose sherbet syrup and half a cup water and let it stand on my pantry for an hour. So my sherbet was ready it was sweet and delicious.

If you own many cookery books you must try some recipes out of them occasionally or else your parents or hubby might not spend on buying you those cute lovely recipe books to feed your eyes. So here is a chocolate tart i tried from my favourite recipe book "chocolate". It was super delicious and rated A by my food critic. Ok i guess i mentioned A rated because he wanted me to serve it for my guests which we expected after a few days.

If you own many cookery books you must try some recipes out of them occasionally or else your parents or hubby might not spend on buying you those cute lovely recipe books to feed your eyes. So here is a chocolate tart i tried from my favourite recipe book “chocolate”.
It was super delicious and rated A by my food critic. Ok i guess i mentioned A rated because he wanted me to serve it for my guests which we expected after a few days. I served this chocolate tart along with a good salted caramel sauce made at home following jamie olivers recipe. Trust me it was super easy and delicious.  It worked out very well.

We were expecting sri lankans who were visitng dubai for the first time and serving arabic food was our plan. So the western chocolate tart seemed not like a match which is why i decided to make some umali or om ali

We were expecting sri lankans who were visitng dubai for the first time and serving arabic food was our plan. So the western chocolate tart seemed not like a match which is why i decided to make some umali or om ali. It was my first attempt and everything worked fine until the time came to add some sugar. Now you are gonna learn something from me and that’s never even dump the sugar straight from the bag no matter how much experience you have. As i accidentally dumped 2 cups of sugar for a recipe that needed 1/2 a cup just because i thought i will have control which i suddenly lost. So i tried my best to scoop out as much sugar as possible and finally completed making my um ali or om ali. The recipe turned out perfect and was from allrecipes.com. i liked it though it was a bit sweet but was fine the next day. My husband tasted it and said it was like iver sugared muesli.  Trust me he is over fed qith muesli and that’s the only reason apart from it being a bit too sweet.

The marshmallow story

I have joined a group on facebook where housewives post images and recipes.  They share good recipes. And suddenly my wall was filling up with images of marshmallow. Colorful and soft looking goodies never make me fed up. I have a bad experience in trying out recipe without any quantity from the marshmallow girls uk. It was a video and they dint have any proper measurements but i decided to try and failed. My ingredients got wasted especially my precious liquid glucose. Now i didn’t want to try any recipe thats calls for liquid glucose apart from my icing and luckily the recipes the facebook group had was without liquid glucose. Now i was a bit worried and scared to try as most recipes online call for liquid glucose. But since my sister also tried it and it worked out i went ahead and started making at 10:30 pm on a weekend night. In 3 hours i was satisfied with the outcome.  I didn’t sleep until i cut it and had confirmed it’s marshmallows.  Recipe is treasured.  I kept it in a jar on my pantry for 5 days and it tasted just fine. My son (1yr and 9months) loved it and so did his dad.

The coloring was done as a painting and after 3 days i popped them on paper straws and the stood there perfectly.

Finally happy with a homemade marshmallow.

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Cook the Net : In My Kitchen

I have stopped creating my own revipes for a while and started following recipes from online source. I believe this will help me get some inspiration to create new recipes in the future.

My first attempt was baking a pie. Paul Hollywood’s puds and pies on fatafeat channel makes my husband call me and ask to watch how to make a pie. Lol I’ve made pies but not like paul Hollywood so i decided to fulfil my husbands cravings for paul Hollywood’s pies and started of browsing the Internet for a good recipe.

Internet has become a very good source for recipes nowadays but its very difficult to trust and start making something unless you know for sure that it will work fine. Having watched paul Hollywood’s show trying his recipe out was not that tough same was with mnay other sites and recipes which will follow in this post.

It was just a wedge of my pie which was 8 × 6 in round. I filled it up with minced meat, liver and some vegetables. It went off fast as i made it on a weekend for lunch and i could only take a picture of my share which was bot ready for any photo shoots but to be devoured by me.

It was just a wedge of my pie which was 8 × 6 in round. I filled it up with minced meat, liver and some vegetables. It went off fast as i made it on a weekend for lunch and i could only take a picture of my share which was bot ready for any photo shoots but to be devoured by me.

Finally accomplished pie making like paul Hollywood and the next step was to get a mousse done to set fast. I searched online and there were many recipes which all called for eggs and many other ingredients. I hated the idea of beating eggs for long especially g mousse was nit my thing. I’ve tried it once and it didn’t set so i stopped attempting it again. But 3 weeks ago my uncle from qatar was paying us a sudden visit and we called it a dinner, so i had my signature string hoppers buriyani menu ready but i need a dessert which will set by 7 pm And it was 11:30 am in the morning while i was still browsing for a quick and easy recipe. Finally i gave up and searched for nigella lawsons quick set mousse and voila it was there with no eggs and little beating of whipped cream whoch was not bad.  I was ready with my dessert in 15 minutes and it set in an hour.  I really loved the recipe and i will recommend anyone who is short of time to try it out for a quick dunner or a sudden guest. It chocolate and marshmallow based and it was devine.

Thats my mousse made following nigella lawsons recipe

Thats my mousse made following nigella lawsons recipe

I guess i already mentioned making panacotta following an online recipe from all recipes.com and i am in love with the recipe. It was super easy, easier than making mousse no beating, no whisking just heating and setting. Nowadays if i think of dessert making pana cotta is what comes to my mind first. I tried it after being inspired by Lorraine pascals show on television and followed allrecipes.com but i substituted greek yogurt with fullfat yogurt and double cream with thick cream it worked fine and set in 4 hours. While the top jelly layer set in an hour.

That was my pana cotta

That was my pana cotta. Isn’t that a beauty.  The lovely creamy and cheesy texture with a tint of red jelly gives it a very elegant look and it tasted devine.

My next attemp was pepepr rasam. Yes in sri lankan we call it milagu thanni and i have seen my aunt make it but never got to ask the recipe.  I was craving for this pepper rasam for a long time. When you go to a sri lankam restaurant and buy a pack of rice and curry you get a small bag of gravy and pepepr rasam too. It goes well with the rice and tastes delicious.  We drink the balance from the plate and crave for more. So i finally founf the recipe from vanchef.com and tried it. Trying the recipe out was by itself an art i should say. The ingredients that went it and the proxess taken to make it was really enjoyable. Nevertheless i thought that I’d enhoy grinding my spices using a mortar and pestal bor did i even think that I’d enjoy roasting my spices on a pan.  The house smelled good and the pot of rasam was so aromatic with the spices, herbs the flavor of the tamarind and the aroma of the ginger garlic paste. I have bo words to describe it in one word. I made 2 litres of this rasam and ats it with my rice till i got bored but did i get bored is a question.  No i never got bored of it but i stopped making again. I froze some and used it up for like 2 weeks and it tasted good as fresh.

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In my kitchen : milk toffee and lime pickle

It’s been a busy month of cooking up my cravings.

Last month saw some sri lankan milk toffees in my kitchen. Trust me i love milk toffees and my childhood story of getting a few milk toffees from the shop everytime my parents run me over to the grocery ended up with lots of dental visits and nights with a painful tooth  yes milk toffees are really too sweet and you can call it milk and sugar toffee. They have both ingredients equivalent and taste really delicious if a few cashew nuts are chopped into and cut.

The usual milk toffees in the local grocery are basically made if coconut milk but milkmaid from nestle released a milk toffee using nestle condensed milk. The recipe was on the reverse of the condensed milk cans label But i never attempted to try it as i was not so sure and it was when i was on my teens.

The last few times i tried it it turned out into rock hard caramel and i hardly could eat it cos it never melted even if i kept sucking it for hours. So u gave up my attempts at making milk toffees until 3 weeks ago a lady on a group in Facebook posted an image if homemade milk toffees. She also was kind enough to share the recipe which she claimed was from nestle milkmaid cans label. Ok now i got the courage and found out it was my fault on my previous attempts as i cooked it for too long. This time i followed the recipe exactly and got it right.

Happiness is making something taste exactly the way it should

So here are an image of my milk toffees.

I couldn't cut it into equal size as it was too hot to handle but i nailed the taste :-)

I couldn’t cut it into equal size as it was too hot to handle but i nailed the taste 🙂

We call this milk toffee as kiri toffee in sri lanka and now i hardly see them at supermarkets.

Making something you like by yourself is a real pleasure.

These winter in dubai is saying goodbye while my kitchen smelled of milk toffees i also had a liking for those lime pickles in sri lanka which was solt in small packets with its own juice. I thought it was done under the sun but now i learnt fdom some inline research and videos it can be done either way and as it was winter keeping the pickles under the sun was not much of a possibility as i sometimes can forget to take the nar in the evening. I have no balcony so i have to keep it on the window sill and watch for it making sure my visiting birds don’t stumble upon them.

So i started making my own lime pickle by cutting a lime and stuffing with some rock sea salt and put it in a jar with more extra salt covering the lime halfway.

A week passed by keeping the jar out just to try the traditional way when the sun was out and i decided to stop it.

I squeezed in some lime juice and kept it over the kitchen work top. Its a month now and my pickle is ready. I know its not instant but the wait was worth it because it tasted exactly like the sri lankan lime pickle and the lime was really tasting a bit spicy as i slit a green chillie and soaked it in to get the flavour mixed a week before. Now my green chillie is also getting pickled.

This type of lime pickle tastes good in sri lankan achcharu or malay pickle. We even make a onion sambol with the pickle. Now that i have mastered the pickling art i am gonna do more in sha allah.

The squeezed in lime juice was the magical ingredient that made the lime soft and translucent.

Now pickling is not that tough, get a jar and add those extra limes in with some salt and lime juice and keep it on the work top corner.

After a month eat your own himemade pickles 🙂

In My Kitchen : cooking for cravings

Suddenly i got some cravings for sri lankan style lunch and started cooking what i felt like eating and took many photos which am gonna share now. In sri lanka we have rice and curry as we call it for lunch. It’s basically a plate of rice with various vegetables cooked into a gravy sort of dish or fried and made as a salad. Yes there are certain vegetables that tastes great when fried and added to salads. A few vegetables we cook are beetroots, raddish, ash plantains, brinjal and snake gourds. We temper the onions and curryleaves in oil and cook the vegetables by adding some light coconut milk and onces the vegetables are tender we add some thick coconut milk to give the gravy a rich look. The basic spices used are turmeric powder and chillie powder. These vegetables call for a spicy thick gravy which usually is mutton, beef, chicken or fish. We even have dry fish gravy at times or make a prawn gravy which tastes so devine. These food are very rare in dubai unless i drive to a sri lankan restaurant in karama. So weekdays i make it a point to make something i crave and freeze so i can use it whenever i want. And yes it’s not always just this time for the preggy needs only 🙂

This chicken gravy below is made to my grandmas style she was my dads mum from colombo and she made the best chicken gravy or anything she cooked tasted so delicious maybe because there was some love added with the spices. She taught me how to make a good chicken gravy and i decided to make it her way because i was craving for grandmas food.

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I returned from sri lanka in January with a bottle of cooked polos or jack fruit curry and sprats devil all store bought to give it a try and it tasted so good that i ate it all so soon. I am now wanting more of it but sadly it’s finished. Now i know the vrand to get readymade polos curry. Homemade is greater but i gotta get my hands on those raw jack fruit so i can make my own polos and freeze.

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Beetroot shredded and cooked in coconut milk. During our childhood days we used to pour alot of this beetroot gravy and compete with my siblings whose rice is more red. Seriously it was fun. Memories 🙂 I guess it’s the best way to serve your kids some vegetables. This vegetable goes well with spicy fish gravy 🙂

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This is my snakegourd curry. We chop the snake gourd in to thin slices and cook in coconut milk. It tastes better when some chopped maldives fish is added and goes well with a nice mutton curry. This vegetable has some good helath benifits and is very tasty.

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This is one more vegetable that tastes good no matter how you make it. Its healthy as well. Bittergourd yes its bitter as its name says but its better when you make a devil.

This is one more vegetable that tastes good no matter how you make it. Its healthy as well. Bittergourd yes its bitter as its name says but its better when you make a devil.

Bittergourd devil recipe

Ingredients 2 Bittergourd 1 onion chopped 2 green chillies chopped 1 small tomato chopped A few curry leaves chopped 1 tbsp Maldives fish (optional) Or a few raw mango pieces finely chopped 1/4 tsp Turmeric 1 tsp chillie powder or 2  if you like extra spicy Salt to taste 2 tsp lime juice 1/2 tsp chillie flakes A little crushed pepper as required Salt to taste 3 tbsp Oil Lets cook it ; 1. Heat oil and temper onions with curry leaves until onions are translucent. 2. Chop the bitter gourd and soak in salt water before washing for half an hour which will reduce its bitterness.  Later wash and drain off the water. 3. If using Maldives fish add it to the onions and stir in the bitter gourd. 4. Season with the turmeric, chillie powder and chillie flakes. 5. Add the salt and pepper with green chillies and keep stirring. 6. Reduce heat and add a cup of water keep it closed till the bitter gourd is tender and the water has evaporated. 7. At this stage add the mango if using and stir in the lime juice. 8. Mix well and fry on a medium flame till the oil seperates from the Bittergourd slightly.  Switch on extractor and open windows ita gonna be a bit smoky. Take off heat and serve hot with rice and dhal. Trust me this is the best devil I’ve ever tasted. Here is a link before you decide if bitter gourd is for you or not which is very informative and i searcged it online for my own knowledge http://juicing-for-health.com/basic-nutrition/healing-vegetables/health-benefits-of-bitter-gourd.html This link says pregnant women should avoid bitter gourd or its juice so if your having any medical condition or  is pregnant please ask your doctor.  Other normal people can try it.